Haggis recipes vary, but traditionally use offal – minced sheep organs such as liver, heart and lungs – mixed with spices, suet, onions and oatmeal, which is then soaked in stock and stuffed inside a sheep’s stomach bag. It is then boiled and served with neeps ‘n’ tatties (mashed swede and potatoes).
Haggis recipes vary, but traditionally use offal – minced sheep organs such as liver, heart and lungs – mixed with spices, suet, onions and oatmeal, which is then soaked in stock and stuffed inside a sheep’s stomach bag. It is then boiled and served with neeps ‘n’ tatties (mashed swede and potatoes).
Now, you're just making it sound nasty.
The ones we purchased at a little village market and heated at home were surprisingly good, so I'd welcome this for one.
P.S. If any blue folk stop by, I have a new article in the queue. Thanks.
My personal lifelong ban on haggis continues, however.